taken from “raw food real world”, this recipe is not meant for the faint of labor intensive prep work, but the results are magical: a true crepe wrap, useful for every type of filling you can imagine. we used a cafe gratitude cheese recipe and made greek wraps, cauliflower rice and “refried beans” for a “burrito”,...
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  • Yield

    makes about 3 teflex sheets worth of wraps.
  • Equipment

Recipe Directions

in a vita-mix or high-speed blender, blend coconut meat and squash and water 1/4 cup at a time as needed to make it smooth. the tamper thing works if you have a vita-mix, but be sure to blend at a high speed without it so you get the mixture really creamy, like custard.

transfer to large bowl, fold in flax meal and salt, mixing thoroughly.

divide batter between 3 teflex sheets and spread to about 1/6” thick. (this was the hardest part, actually, and i had to get my hands wet and spread that way to make it happen. it was a pain in the ass, but well worth it in the end).

the recipe says to dehydrate over night, but i only left it in at 105 for 3 or 4 hours, and they were done. maybe i made them thinner than suggested, but, in any case, they came out awesome! totally pliable.

the recipe also says to trace out rounds, but… after all that work i’d say leave ‘em square and don’t waste any.

they kept well rolled up into parchment paper like a fruit-rollup.

any filling is worth it, and you can even slice scallions really really thinly and fold into the batter for some extra flavor. another variation uses apples and cinnamon, etc, for a sweet crepe, omit squash.

i’ll upload a pic when i move them onto my computer. for now, just trust me! lots of work, but worth it in every way. especially when picky-for-raw-food boyfriend requests another round, twice as big. we’ll see.

Hail-kale's Thoughts

By hail-kale

taken from “raw food real world”, this recipe is not meant for the faint of labor intensive prep work, but the results are magical: a true crepe wrap, useful for every type of filling you can imagine. we used a cafe gratitude cheese recipe and made greek wraps, cauliflower rice and “refried beans” for a “burrito”, AMAZING! perfect for those who are non-believers that raw can taste like the real thing.

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I make this recipe alot and always use summer squash - aka yellow squash. Being originally from the East coast and living out on the west coast for over 15 years I've found yellow squash to universally mean summer squash (yellow with a crooked neck). This squash is perfect if you think about the flexibility it adds for something like a crepe and H2o content. Much easier than a winter squash or acorn/butternut to puree.

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you know, my boyfriend is sitting here saying that he's never heard of anyone refer to it as "yellow squash". and i read that recipe and just assumed that they were talking about a yellow-er flesh squash, and instantly went "acorn or butternut"... but now i'm doubting myself and kicking myself for cutting that acorn when i could have peeled a frickin' zuchinni :) well, it was still worth it i say! let me know how zuchinni works for you

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Also, if it says yellow squash it probably means the kind that are fairly soft like zucchini - that might make the prep. a lot easier.

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I have a bunch of Thai coconuts that will go bad if they don't get used - and this sounds YUMMY - thanks for the recipe. :)

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i'm awaiting a used copy of "raw" in the mail right now, and judging from that crepe recipe, it's going to be well recceived... i really can't wait to make the parmesan cheese, too!

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4 cups thai coconut meat. it was about 3 coconuts, i think (those with the thicker meat). i honestly think that you could use a little less coconnut and more squass. as for the squash, i think acorn, butternut, sunburst, crookneck... probably anything but zuchinni, i'd bet. i used acorn, it's what was laying around, but it was freakin' hard to prep raw.

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I love raw crepes. I been using a recipe from Trotter/Klein "Raw". It's 1 diced green apple+ 1 cup flax meal + 1/2 cup home dried coconut flakes + 1/2 teasp tumeric, 1/2 tsp cayenne, 1/2 teasp salt + 1/2 cup water, all blended then dehydrated. I'm going to try this recipe of yours it looks wonderful.

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4 cups Thai coconut meat? And do you mean summer squash or zucchini?

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